10ouncesQuinoa blend or whole wheat pastapenne or farfalle size pasta
Kosher salt
1English cucumber
1cupfeta cheese
½cuppitted kalamata oliveschopped
¼cupchopped fresh herbs such as oreganobasil, sage and mint
Instructions
Bring water to a boil in a large pot.
While water heats, chop whole tomatoes or halve the cherry tomatoes. Combine chopped tomatoes, minced garlic, olive oil, red-wine vinegar and a pinch of salt and black pepper in a large bowl. Let stand.
Add pasta to boiling water with a heavy palmful (about a tablespoon) of Kosher salt. Cook according to package directions, around 8 – 10 minutes. Drain into a colander, rinse with cold water, and drain again.
While pasta cooks, cut the ends off the cucumber, quarter lengthwise and cut into ¼ inch pieces horizontally.
Add drained pasta to the tomato mixture, add the cucumber, feta, kalamata olives, and fresh herbs and stir to combine. Season with salt and pepper, to taste, and stir again. Serve cold or at room temperature.
Notes
Can be made one day ahead. If you make two days ahead leave out the feta and herbs. Toss these into the pasta mixture when ready to serve. You can add chickpeas or grilled chicken cooked with sumac or za’atar for protein to make a stand alone entrée.